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Birmingham Mail Food & Drink Extract. Headline reads: "Deli boy who wheels in a taste of France"
Food Magaizine Extract Headline reads: "The Return of the Pimpernel"
Food & Drink paper. Headline reads: They seek him here, they seek him there... Foodies seek him everywhere
Food and drink paper: Extract reads "A taste of france on four wheels"
Extract from cheval blanc magazine with large image of Cyd with pallet of fruit and vegetables
Blog extract: headline reads "unless he donned a beret and stripy top, put a strong of onions around his neck and began humming la marseillaise. It's hard to imagine cydric could be more French
Price per 75g Portion
Great Glen Charcuterie, Scotland
Prime cuts of local, wild venison are dry cured and oak smoked by hand, then matured for three months. Wonderful on its own, this also makes the most impressive canapés: try on an oatcake with cream cheese and redcurrant or wrapped around asparagus.
Price per 100g
Quickes Dairy, Exeter, England
A complex, creamy cheddar that is matured for 12-15 months and offers outstanding depth of flavour. Our longstanding relationship with legendary cheese maker Mary Quicke means that our Quickes Mature is graded by Mary on a monthly basis and only the cheeses that match our preferred flavour profile are selected. Brothy, umami and meaty, this is a complex, savoury cheese that has a true heritage cheddar flavour. P · NV
Price per 90g Portion
CAPREOLUS AIR DRIED PORK LOIN - (MIN. 8 SLC)
Loins from free-range local pigs are cured with freshly ground pepper, fennel, juniper and mace before being air dried for many weeks. The meat resembles air-dried ham and cut wafer thin the meat almost melts in the mouth making a fine starter served with sweet pears or figs.
SUFFOLK CHORIZO - (MIN. 8 SLC)
This spicy chorizo is made with sweet, bitter sweet and hot paprika lightly smoked over oak and beech wood. The sausage is then cured for six weeks.
TEMPUS ACHARI SALAMI - (MIN. 8 SLC)
There’s a delicate blend of spices in this salami, which is based on an Indian recipe for pickling going back hundreds of years. Fennel seeds, telicherry black pepper, and fenugreek give a complex yet subtle flavour